Ingredients

1/3 cup lime juice

1/4 cup Land O Lakes® Butter, melted

2 tablespoons honey

1 tablespoon country-style Dijon mustard

1 teaspoon coarsely ground pepper

1 teaspoon freshly grated lime zest

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 teaspoon finely chopped fresh garlic

2 (3/4-pound)  pork tenderloins

Directions 

Combine all ingredients except tenderloins in medium bowl. Place tenderloins in resealable plastic food bag. Pour in marinade; seal tightly. Place bag in 13x9-inch pan; refrigerate 8 hours or overnight. 

Heat oven to 425°F. Remove tenderloins from marinade; reserve marinade. Place tenderloins into greased 13x9-inch baking dish. Bake for 35 to 45 minutes or until meat thermometer reaches 160°F. Let stand 10 minutes. 

Meanwhile, cook remaining marinade in 1-quart saucepan over medium heat until mixture comes to a full boil (2 to 3 minutes).

To serve, slice tenderloins on the diagonal. Serve with heated marinade.